Ingredients:150 Grams Chocolate
150 Grams Butter
75 Grams Custer Sugar
75 Grams Refined Flour
4 Eggs
4 Eggs Yolks
1 Tsp Vanilla Essence
In saucepan, add water and keep it on a simmer flame. In a bowl, mix chocolate and butter. Keep this bowl on top of the hot saucepan to melt the butter but see that it does not directly comes in contact with the flame. Now remove the bowl from the top of the saucepan and stir the ingredients till they are smooth and glossy. While the chocolate is still melting, add the sugar to the mixture. Add one egg at a time stirring continuously. Lumps should not be formed at any cost. Finally add the yolks, vanilla essence and flour. Place the mixture in the baking mould.
Preheat the oven at 200 degrees centigrade. Place the baking mould in the oven. Bake it for 10 to 12 minutes. Remove from the oven. It should be baked in such a way that the outer crust is baked and formed, and the inside of it is still in the liquid state. Demould the pudding on serving plate.
Serve immediately with vanilla ice cream.
Cooking tips: You can melt the chocolate using a microwave oven. Serve the cake immediately or else the chocolate would harden and get set. If pudding turns to be cold or at a room temperature,, you can microwave and reheat to again melt the chocolate inside before being served. For extra flavor, you can add liquor of your choice to the melted chocolate mixture.
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